Jessica Husami 2017-12-06 05:16:09
Hearty meets healthy in these breakfast salads that fill you up, but don’t weigh you down. Bacon and eggs hold a special place in our cultural narrative as the great American breakfast. What can compare to a couple of overeasy eggs, a slab of crispy saltiness and some buttered toast? There are, of course, the alternatives—the oatmeals, cinnamon buns and pancakes of the bunch—but if you’re striving for satiation plus wholesomeness, you may consider another direction entirely: salad. “There isn’t an inappropriate time to get your salad on, especially in such a health-conscious society,” says Michael Campbell, chef de cuisine for The Loft at Montage Laguna Beach. UPCOUNTRY BACON & EGGS, MONTAGE KAPALUA BAY Looking for the taste of Hawaii in your breakfast? Look no further than Banquet Chef Juan Barajas’s Upcountry Bacon & Eggs salad, which is jampacked with flavors associated with the Aloha State. “This is a high protein, no carb approach to breakfast using fresh local vegetables and flavors from the island of Maui,” says Barajas. Maui Gold pineapple and pork belly (or bacon) form the substance of the salad (plus a poached egg— you know, for breakfast), while Waipoli mesclun, tomatoes, toasted macadamia nuts, croutons and papaya seed vinaigrette bring the whole thing together with the pan-Asian essence that defines much of Hawaiian cuisine. Fresh Takes From healthy twists on traditional selections to completely new flavors, Montage chefs are reimagining breakfast as we know it. BURRATA SALAD, MONTAGE BEVERLY HILLS Get ready to ditch your usual breakfast suspects. Executive Chef Patrice Martineau has elevated a commonplace caprese salad to a breakfast that is equal parts rich and fresh. Velvety burrata and avocado form the base of The Rooftop Grill’s satisfying breakfast salad, layered with kumato tomatoes, farmers market peaches, crunchy croutons and basil vinaigrette. Add one of the fresh-pressed juices (Bright Eyes, with orange, carrot, ginger, turmeric and lemon is a favorite) and a wellness shot and you’re leaps and bounds past your syrupy breakfasts of days gone by. BACON AND EGG SALAD, MONTAGE LAGUNA BEACH Not ready to ditch your bacon and eggs entirely? Consider The Loft Chef de Cuisine Michael Campbell’s bacon and egg salad, a beautiful rendition of a traditional breakfast. “In this salad we’re combining some commonly found breakfast items, which also double as great salad ingredients,” Campbell says. Ingredients like crisp bacon, frisee lettuce, arugula, Granny Smith apples and avocado are topped with a poached egg and freshened up with julienned jicama—a juxtaposition of textures and flavors that redefines convention. APEX SIGNATURE BREAKFAST, MONTAGE DEER VALLEY It’s almost as if Chef de Cuisine Christian Ojeda asked himself how to put together the world’s most delicious ingredients into one dish when crafting the Apex Signature Breakfast. But lest you think the roster of truffles, cream, Prosciutto do San Daniele and biscuits is all heft and no health, consider the rest of the story: a bed of arugula and heirloom cherry tomatoes that sits beneath two farm-fresh poached eggs garnished with local micro greens and cilantro. “When choosing greens to use in any dish, I usually look at flavor profile as well as nutritional value,” Ojeda says. ROASTED SWEET POTATO, AVOCADO AND CITRUS SALAD, MONTAGE PALMETTO BLUFF Whatever your notion of breakfast may be, take it apart, spin it around and put it back together and you’ll have Executive Chef Nathan Beriau’s take on the most important meal of the day. Sweeter elements like sweet potato and vanilla creme fraiche meet up with toasted quinoa, citrus and avocado to start your day just the way you like it: full and guilt-free. “This particular dish is packed full of antioxidants, protein and vitamins B and C,” Beriau says.
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